First Friday of the month at 5p.m.
KFCF, 88.1 FM Fresno
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adapted from myrecipes.com
￼2 Tbls. extra-virgin olive oil
2 cups sliced Leeks and chard stems
3/4 to 1 lb. Potatoes, cut in 3/4″-inch pieces
2 garlic cloves, minced
1 1/4 tsp. paprika, divided
1/2 tsp salt, divided
1/2 tsp. coarse black pepper, divided
4 cups chard leaves, chopped
4 large eggs
1 oz. shredded Gruyère cheese
Heat oil in a large skillet over medium heat. Add leeks and chard stems; cook 8 minutes, stirring frequently. Add potatoes and garlic; cook 15 minutes or until [Read more…]
1 Tbls. butter
2 cups sliced Leeks or onion
1 clove minced garlic
1 to 1 1/2 lb. Yukon Gold Potatoes
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
pinch of cayenne
1 bay leaf
2 cups veg. stock
1 cup cream (or 1 can evaporated milk)
1/2 cup crumbled Roquefort, or other blue cheese
1 tsp. chopped fresh thyme
1 Tbls. Tawny Port wine
3 slices bacon, cooked and crumbled (optional)
Peel or scrub potatoes and cut into 1-inch chunks. In a large saucepan, melt butter [Read more…]
1 bunch Turnips, cleaned and quartered
Leaves from above, washed, stemmy parts removed
salt and pepper
3 1/2 Tbls. butter
1 Tbls. poppy seeds
1/2 Tbls. olive oil
1/2 Tbls. paprika
2 Tbls. red wine vinegar
Season turnips with salt and pepper. In a large sauté pan, heat 2 Tbls. butter until starting to brown. Add turnip quarters and toss to coat well. Add poppy seeds and [Read more…]
Adapted from greenchronicle.com.
Do NOT substitute chicken stock in this recipe, it will overpower the celeriac.
2 cups of Leeks or onions
1 large Celeriac
2 pints vegetable stock
2 tsp. lemon juice
2 small, or 1 large Carrots
salt and pepper
Peel and chop all the vegetables and put them in a large saucepan. Add stock and lemon juice; cook over medium heat until soft. Use an immersion blender to puree all. Add additional stock to thin, if desired. Correct seasoning. Serves 4.
Adapted from Allrecipes.com.
Use a cheese that you like; goat cheese works well, Gorgonzola is divine, feta and even sharp cheddar are tasty.
8 oz. Savoy Spinach leaves, well washed, spun dry & torn into bite-size pieces
2 Apples, cored and sliced
6 oz. cheese, crumbled
1/2 cup chopped walnuts
3 Tbls. apple cider vinegar
2 Tbls. maple syrup
1/4 cup olive oil
In a large bowl, combine the spinach, apples, cheese and walnuts. Toss lightly to blend. In a small jar with a tight fitting lid, combine vinegar, maple syrup and olive oil, shake well. Pour over the salad, and stir to coat. Serve immediately.